Affiliation:
1. Engineering Research Center of Bioprocess, Ministry of Education/Key Laboratory of Animal‐derived Food Green Manufacturing and Resource Mining of Anhui Province/School of Food and Biological Engineering Hefei University of Technology Hefei China
2. Department of Product Research & Development Anhui Rongda Food Co., Ltd Guangde China
Abstract
AbstractBACKGROUNDThe application of egg white powder (EWP) was subject to its off‐flavor. In the present study, flavourzyme and lactic acid bacteria were used to treat egg white powder (EWP) and the mechanism effects of enzymolysis–fermentation were explored.RESULTSCompared with the control group, enzymolysis combined with fermentation treatment group (EW‐EF) reduced the four‐representative off‐flavor compounds (geranyl acetone, 1‐octen‐3‐ol, octanal and nonanal) by more than 62.66%. Fermentation produced esters with good flavor, and enzymolysis produced fresh amino acids. Characterization of protein structure indicated that fermentation decreased both fluorescence intensity and surface negative charges, accelerating the aggregation of proteins; enzymolysis promoted aggregation and degradation, improving the stability of the egg white proteins. Meanwhile, enzymolysis broke down the hydrophobic cavities bound to off‐flavor compounds, releasing protein‐bound off‐flavor compounds and removing them through fermentation.CONCLUSIONEW‐EF had the best effect of off‐flavor removal on EWP. The results of the present study could provide a green and effective method for improving the flavor of EWP. © 2024 Society of Chemical Industry.
Funder
National Key Research and Development Program of China
National Natural Science Foundation of China